South+Africa

South Africa

South Africa By: mikey T.

South Africa, beautiful in sight, and even more in diversity, It captures you in every aspect. From its independent fashion, to its one of a kind taste.The term " Rainbow Nation" is the perfect description of South Africa. With such diversity its only natural that there would be an explosion of culinary cultures. Creating a cuisine worthy of note. With South Africa on the coast line bordering the Indian and Atlantic Oceans, fresh fish and sea food is always available. And with a steady climate and adequate rainfall, South Africa is an amazing atmosphere for live stock and fresh produce. Hunter gatherers occupied South Africa many many years ago. Among those were the Nomadic San, Bushmen, and Khoikhoi. Their diets consisted of rich meat and game. Along with insects such as termite, mopane worms, and locusts. By the 3rd century AD, the Bantu people were practicing farming such as growing corn, sweet potatoes, along with vegetables and raising livestock such as cattle. As strange as it was that fish had not been introduced into the diet just yet, there was a small group of natives known as "Watermen". Who are said to have survived purely on shell fish and other such creatures. Even though it as the Portuaguese that first set foot in South Africa, the Dutch, French, and English were those that would have the biggest impact on our natives cuisine. The Europeans introduced such things as sausage, beans, peas, spinache, and lettace. It was the Maylays superior knowlage of using spices and their expertise at fishing that would truley change Cape cooking from then on. by the 19th century indentured workers from India came to work for sugar plantations, adding an even more durastic twist to the culinary rainbow. Dishes today are closely related to those of "the day". Examples such as Pap, a original dish made from Maize and eaten much like rice. Much like Bobotie, a spicey Malay simular to shepards pie. A staple to the culinary culture. Another amazing and popular tradition is Braai. Practicly the equivalent to our Barbecue. Braai even traces back to the trekking days. Most all manners of food are cooked over coals. As well as that, its such a tradition that most suberban homes have a Braai-ing section for such festivities. With as many cuisines that South Africa has, you cant help but be curiuos. There are few hard and fast rules to this cornicopia of cuicines. Yet alwats having something for everybody. So travel to the Rainbow Nation. And indulge your toaste buds in something almost

Baked Bananas!

Ingredients

 * 4 large [|bananas], unpeeled with ends cut off
 * 4 teaspoons melted [|butter]
 * 4 teaspoons [|brown sugar]
 * 4 teaspoons [|lemon juice]

Directions
On a cookie sheet or shallow baking pan: Place 4 large BANANAS, unpeeled with ends cut off. Bake at 425F for 15 minutes or until skin bursts and turns black. Turn bananas over and bake on the other side for 5 minutes. Peel the skins and cut the bananas in two. Pour 1 teaspoons MELTED BUTTER over each banana. Sprinkle with: 1 teaspoons BROWN SUGAR and 1 teaspoons LEMON JUICE. Arrange carefully on a small platte
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